Print

The Best Meatloaf Recipe

the-best-meatloaf-recipe
Print Recipe

This meatloaf recipe is a classic comfort food dish that combines ground beef with sautéed onions, garlic, breadcrumbs, eggs, and seasonings, all baked into a moist and tender loaf. It’s topped with a sweet and tangy glaze that caramelizes beautifully in the oven, creating a flavorful crust. Easy to prepare and satisfying, this meatloaf pairs wonderfully with mashed potatoes and roasted vegetables for a hearty family meal. It’s juicy, flavorful, and perfect for leftovers like sandwiches or reheated dinners.

Ingredients

Scale
  • 2 lbs ground beef (80-85% lean) – ensures juiciness and flavor
  • 1 medium onion, finely chopped
  • 1 teaspoon olive oil
  • 3 garlic cloves, minced
  • 2 large eggs
  • 3/4 cup Panko breadcrumbs (or gluten-free breadcrumbs)
  • 1/3 cup milk
  • 2 tablespoons ketchup
  • 3 tablespoons fresh parsley, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon ground black pepper

Instructions

1. Prep and Sauté Onion

Preheat your oven to 350°F (175°C). Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and golden. Set aside to cool slightly.

2. Mix the Meatloaf

In a large bowl, combine the ground beef, sautéed onions, minced garlic, eggs, Panko breadcrumbs, milk, ketchup, fresh parsley, salt, Italian seasoning, and pepper. Gently mix just until combined – overmixing can lead to a dense meatloaf.

3. Shape and Bake

On a rimmed baking sheet lined with parchment or foil, shape the meat mixture into an 8-inch long, 4-inch wide, and 3-inch tall loaf. Bake uncovered for 40 minutes.

4. Prepare the Glaze

While the meatloaf is baking, mix the glaze ingredients (ketchup, white vinegar, brown sugar, garlic powder, and onion powder) in a small bowl until combined.

5. Glaze and Finish Baking

Spread the glaze evenly over the meatloaf, then return it to the oven for an additional 20 minutes or until the internal temperature reaches 160°F (71°C). Remove from oven and let rest for 10-15 minutes before slicing to retain juices and make slicing easier.

Notes

  • Use 80-85% lean ground beef for the juiciest texture. You can substitute half with ground turkey, pork, or Italian sausage.
  • Do not overmix the meat mixture to avoid a tough meatloaf.
  • Sauté onions and garlic before mixing to mellow sharp flavors and add depth.
  • Bake on a rimmed baking sheet for crispy edges and faster cooking, rather than a loaf pan.
  • Rest the meatloaf after baking to redistribute juices, making it easier to slice.
  • Make-ahead option: Assemble the meatloaf 1-2 days ahead and refrigerate until ready to bake.
  • Freezing: Freeze raw meatloaf (shaped) for up to 6 months; thaw in refrigerator before baking.
  • Glaze variations: Substitute the glaze with your favorite BBQ sauce for a smoky twist.

Nutrition

Keywords: Meatloaf Recipe

Find it online: https://www.wearecookrecipes.com/meatloaf-recipe/